Features
Name:
Soave DOC Colli Scalingeri 2020
Terrain:
volcanic soil
Cellar
L'Azienda Agricola Sandro de Bruno, was established in 2002 by Sandro Tasoniero and his wife Marina Ferraretto, with the aim of producing wines that best represent the vocation of the territory in which they are born. The wine-growing area is located in the Soave and Lessini Mountains, between the municipalities of Montecchia di Crosara and Terrossa di Roncà , volcanic and particularly suited lands. In the vineyard, the principles of Integrated and Sustainable Agriculture are applied in all the processes that produce the wine, from the vineyard to the cellar.
This involves the use of ecologically sustainable and environmentally friendly farming techniques to preserve the natural environment. Interventions are therefore reduced to a minimum, aimed only at necessity and aimed at achieving a natural and stable balance without interfering with nature. Fertilisation is only organic and certified, without any chemical synthesis products, as is the removal of weeds in the vineyard, which is carried out without the use of synthetic herbicides. The wines originate from volcanic soils, where the grapes, thanks also to the excellent exposure, develop great character and mineral aromas.
Description
Soave DOC Colli Scalingeri 2020 is made from Gaganega 100% grapes, grown on the volcanic hills between Roncà and Montecchia di Crosara in the province of Verona. Thanks to the volcanic soils that host the vineyards, the grape conveys very pleasant mineral and savoury notes that alternate with fruity-agrumatic and herbal hints. The glyceric structure given by the long soaking on the lees gives envelopment, in perfect balance with the fresh citrus notes and pleasant savouriness.
Organoleptic characteristics:
Crystal-clear colour. Deep straw yellow with golden hues. Excellent consistency. Nose of definite minerality, notes of sulphur and flint. Then opens to hints of ripe exotic fruit, apricot jam, orange peel, almond and flint. Floral bouquet of orange blossom and jasmine, yellow narcissus and chamomile. Followed by hay, aromatic herbs, sage and spearmint. On the finish, notes of powder and beeswax. In the mouth, the sip is intense, persistent, fine. The glyceric structure given by the long soak on the lees gives envelopment, in perfect balance with the fresh citrus notes and pleasant savouriness.
Storage time:
5-7 years
Vinification
Before fermentation, the must is decanted. Fermentation proceeds in stainless steel and at its end, the noble lees are preserved by performing weekly bâtonnage and stored for 18 months.
Acknowledgements
